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Friday, 22 January 2016

Cabbage Molagootal !

Molagootal is a famous and traditional Palakad (Iyer/Brahmin) dish. It is a lentil and vegetable combo flavoured with ground coconut. Molagootal can be made with many vegetables like ash gourd, pumkin, spinach etc.

some people use Toor dal and some use Moong dal. When Moong dal is used it is more or less similar to the Kootu dish of Tamilnadu.

Is it very mildly spiced and perfect for kids as they get all sort of nutrients from the lentils and veggies in one cup.
Sometimes I feel most of the ingredients and even sometimes the method is same for many dishes across India and only the name differs by region. :)

INGREDIENTS

2 cups shredded cabbage

1/3 cup Toor dal (Pressure cooked)

salt as needed

1/4 tsp Turmeric Powder

2 tbsp finely chopped coriander

To Grind

1/2 cup chopped Fresh coconut

2 Green chillis

1/2 tsp Cumin Seeds

To Temper

2 tsp Oil

1/2 tsp Urad dal

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds

a pinch of Asafoedita

3 - 4 Broken Red Chillis

STEPS

Cook the cabbage with half cup water , salt and turmeric for 8 to 10 minutes in medium flame.

Meanwhile grind the items given under "To Grind" to a smooth paste.

Once cabbage is cooked, add the ground coconut and the pressure cooked toor dal to the cabbage. Adjust water and Allow to simmer for 5 to 7 minutes.

Add fresh chopped coriander leaves.

In a small tadka pan, heat oil, once hot add urad dal and mustard seeds. followed by Asafoedita, Cumin seeds and red chillis.

Add this tadka to the cabbage and give a mix.

NOTES

In place of cabbage, you can use pumpkin, spinach etc.

Adjust chillis as per spice level.

Serve with hot steaming rice.

Instead of cooking the vegetable and dal separately , they can be pressure cooked together as well.